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How To make Lamb Loin In Puff Pastry
RED WINE SAUCE:
6 Shallots, chopped
6 Fresh Mushrooms, chopped
2 oz Ground Lamb
2 tb Unsalted Butter
1 1/2 c Dry Red Wine
1 c Chicken Stock
1 c Veal Stock or Chicken Broth
3 Juniper Berries
1 Bay Leaf
3 Thyme Sprigs
2 Cloves Garlic
1 tb White Wine Vinegar
1 ts Lemon Juice
Salt and Pepper
NUT STUFFING:
24 Pistachio Nuts
1/2 c Canned Chestnut Puree
8 oz Ground Lamb
1/3 c Brandy
LAMB LOIN IN PUFF PAStrY:
17 1/4 oz Package Puff Pastry Sheets
24 oz Boneless Lamb Loin Chops
Hot Cooked Vegetables Red Wine Sauce: In large saucepan, brown shallots, mushrooms, and ground lamb in butter. Stir in red wine, chicken stock, and veal stock. Boil until reduced by half. Add juniper berries, bay leaf, thyme, garlic, and vinegar. Boil 10 minutes. Strain sauce, discarding solids. Return sauce to saucepan. Stir in lemon juice and salt and pepper to taste. Cover, keep warm. Nut Stuffing: While sauce is reducing, in food processor, pulse pistachio nuts with on/off turns until chopped. Add chestnut puree, ground lamb, and brandy. Process briefly until blended. Lamb Loin in Puff Pastry: Let puff pastry stand at room temperature according to package directions. Mound 1/4 of stuffing on each lamb loin. Using hands, mold stuffing around lamb until loin is completely enclosed with stuffing mixture. Preheat oven to 400?. Gently unfold 1 sheet of pastry on lightly floured surface. Press pastry together at the two fold seams to seal. Cut pastry in half. Repeat with remaining sheet of pastry. Roll each pastry to 10x8" rectangle. Arrange a wrapped lamb loin crosswise in center of each sheet of pastry. Overlap long sides of pastry over meat and fold over together to seal. Typed for you by Katherine Smith, Cyberealm BBS Watertown NY 315-786-1129 -----
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Irish Lamb Pie/ Homemade Lamb Pasties
Hi everyone, welcome to Marks Home Kitchen, where I make family friendly meals that everyone can enjoy. Todays video is Irish style Lamb Pasty or Lamb Pie made with puff pastry. Follow along as I show you how to make it.
Watch for the blooper in editing and comment below when or if you see it.
Ingredients
300gms cooked lamb
200gms potatoes( I used baby potatoes and left the skin on)
2 medium carrots
2 cloves of garlic
1/2 a white onion
Olive oil.
200mls lamb stock or lamb gravy (beef stock or gravy also works)
2 tsps. mint sauce
Salt and Pepper
1 sheet ready made puff pastry
1 med beaten egg.
Small dice the potatoes, carrots and the onion.
Add 2 tbsps. oil to a med hot pan
Add lamb, diced vegetables, mint sauce, garlic and gravy (stock) to a pan and simmer for 12-15minutes until the carrots and potatoes are softened.
Remove from the heat and let cool
Add cooked mixture to a sheet of puff pastry and roll up like a Christmas cracker.
Put the filled puff pastry in the fridge for approx. 30 minutes.
Pre-heat the oven to 220c (200 fan)
Brush the pastry with a beaten egg
Cook the Lamb Pie in the oven for 20-25 minutes until golden and the pastry is cooked.
Enjoy on its own as a lunch dish or with chips or salad as a main meal.
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